If your family loves crab cakes, they will love this appetizer, too.
1/2 cup finely chopped shallots
2 tablespoons plus 1/4 cup olive oil, divided
2 garlic cloves, minced
2 (6 ounce) cans lump crab meat, drained
1 cup chopped seeded plum tomatoes
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
8 slices Italian bread (1/2 inch thick)
In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5 to 6 minutes or until heated through. Remove from the heat.
Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1 to 2 minutes on each side. Cut each slice in half; top with crab mixture.
Preparation/Total Time: 20 minutes
1 serving (1 piece) equals 93 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 103 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.